Monday, March 18, 2013

Whole Wheat French Bread

1/2 cup milk
1 1/4 cups water
1/4 cup water, lukewarm
1 tbs active dry yeast
4 cups of ultra-grain whole wheat flour
2 tsp salt
1 1/2 tsp olive oil
1 1/2 tsp honey

Heat 1/2 cup of milk and 1 1/4 cups of water to boiling, then cool to lukewarm.

Sprinkle the yeast over the 1/4 cup of lukewarm water, leave for 5 minutes or until dissolved.
Stir together 4 cups of whole wheat flour and 2 tsp of salt.
Add olive oil, honey, milk, water and yeast mixtures.
Stir thoroughly, but do not knead.  The dough will be soft.
Cover with a cloth and let rise in a warm place for 2 hours or until doubled.

Preheat oven to 400* F.
Turn out the dough onto a floured surface and work it lightly with wet hands.
Divide the dough in half and press each half into a rectangle, about 15" long.

Roll each rectangle into a log, tucking the ends in neatly to round them off.
 Place the loaves on a greased baking sheet and cut shallow slits into the top with a serrated knife.
Cover and let them rise another 15 - 20 minutes, or until doubled.
Bake at 400* for 15 minutes, then reduce heat and finish baking at 350* for 30 more minutes.


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